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–+ servings
a bowl of slow cooked spicy chicken with a fork in
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Spicy Chicken Slow Cooker

Moroccan spiced skinless chicken thigh slow cooked for 6 hours in a tomato based sauce, infused with garlic, ginger, and chilli.
Course Dinner
Cuisine Moroccan
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6 people
Calories 479kcal
Author Kim

Equipment

  • Slow Cooker

Ingredients

  • 2 pounds / 1kg grams Skinless Chicken Thighs
  • 3 tablespoons plain flour
  • 8 tablespoons Morrocan seasoning (see note 1)
  • 1 medium Brown onion
  • 2 teaspoons crushed garlic
  • 2 teaspoons Grated Ginger
  • 1 teaspoon Dried red chilli flakes
  • 1 cup Chicken stock/ chicken broth
  • 400 grams / 14 oz. Tin diced tomatoes
  • 2 tablespoons Tomato paste
  • 2 tablespoons Oil

Gremolata

  • ½ cup firmly packed Big Leaf Parsley
  • 2 Cloves Garlic
  • 5 tablespoons olive oil
  • 1 Lemon
  • 1 teaspoon sea salt
  • ½ teaspoon smoked paprika

To Serve

  • 2 cups Jasmine Rice, cooked

Instructions

  • Place the plain flour and 4 tablespoons of Moroccan seasoning and chicken into a bowl and use tongs to coat the chicken with the flour/spice mix.
  • Heat a pan on medium high, add the oil, and brown the chicken thighs in batches. As they brown, place them in the slow cooker.
  • Once chicken is browned, use the same pan - adding onion, ginger, garlic, chilli and 1 tablespoon seasoning and cook until onion softens. Add half the chicken stock/broth and bring to the boil
  • Add the onion mixture, tomatoes, tomato paste, remaining chicken stock/broth, and 1 tablespoon seasoning
  • Gently stir sauce through to cover the chicken. Cook on low in Slow Cooker for 6 hours.
  • Remove lid after 6 hours and stir through. If sauce is to thin, refer to note 2 for thickening instructions.
  • Serve with jasmine rice, brown rice, or cauliflower rice for a low carb option

Gremolata

  • Add parsley, garlic sea salt and smoked paprika to a food processor or blender. Zest in the lemon, and lemon juice (discard rest of lemon). Pulse until combined.
  • Pour into a container that has a lid. Spoon over chicken, when about to serve. Store any leftovers in fridge for upto 1 week.

Notes

  1. Moroccan Seasoning – this is an all in one seasoning sold in supermarkets in Australia. I use the Masterfoods brand. If its not available where you live, you can make your own, by mixing 1 tablespoon of Tumeric, 1 tablespoon Plain Paprika, 1 tablespoon Smoked Paprika, 1 tablespoon Garlic Salt, 1 tablespoon dried rosemary, 1 tablespoon dried cumin, and 1 tablespoon ground Corriander.
  2. Sauce to thin?  To Thicken sauce once cooked, make a cornflour slurry. Add a tablespoon of cornflour and a tablespoon of water to a jug, mix together and then stir through the chicken and sauce and it should gradually begin to thicken.

Nutrition

Calories: 479kcal | Carbohydrates: 32g | Protein: 39g | Fat: 23g | Saturated Fat: 4g | Fiber: 1g | Sugar: 6g